Fear not the sediment

Last week we addressed the common occurrence of tartrates in wine. This week we will examine why wines have sediment

The initial sediment that forms in wine is called the “lees.” It is composed of dead yeast cells, stems, skins and other solid matter that settles to the bottom of the tanks during fermentation. Winemakers will allow wine to “sit on the lees,” since this exposure allows the wine to acquire character and complexity.

The first filtering of the clarification process takes place when the wine is transferred to aging casks. If more sediment then settles, it is not uncommon for wine to be transferred from the initial aging cask to a new one.

By and large you will not find sediments in wines that are less than eight to 10 years old. They can be easily removed through the simple exercise of decanting. Not only will this separate the wine from the sediment, but it will also allow the wine to open up and showcase its charms.

Fear not the sediment.

THIS WEEK’S PICK
This week I tasted the 2010 Cuvée Janine, a recent sparkling rosé addition to the deep portfolio of exceptional wines made by Frederick Picard of Huff Estates. Cuvée Janine displays wonderful adaptability, either as an aperitif wine or as an ideal food wine.

This wine is crafted from 100 per cent County Pinot Noir and is a deep and rich crimson to the eye. Tiny, aroma-filled bubbles explode with nuances of raspberry and mace that tickle the nose. The palate explodes with flavours of red fruit, primarily cherry, raspberry and even displays intriguing notes of a cherry cola. A remarkably clean, tart finish leaves you thirsting for more.

Cuvée Janine is available at Huff Estates Winery located on County Rd 1, just west of Highway 62. The price per bottle is $29.95.